YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough ends of the asparagus and steam in a basket over boiling water for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and press firmly with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes.
Arrange the salmon on a plate with the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables just before serving.